Wheat milling process and milled wheat product

Abstract

Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

I claim: 
     
       1. A finely divided food grade wheat product made from milling quality durum wheat, said product having an ash content no greater than about 1.0 wt %, a measured aleurone fluroescence area of at least about 3.6%, and an average particle size no greater than that of semolina. 
     
     
       2. The invention of claim 1 wherein the ash content is no greater than about 0.85 wt% and the measured aleurone fluorescence area is greater than about 3.6%. 
     
     
       3. The invention of claim 1 wherein the ash content is no greater than about 0.85 wt% and the measured aleuorone fluorescence area is greater than about 3.8%. 
     
     
       4. The invention of claim 1 or 2 or 3 wherein the wheat product comprises flour. 
     
     
       5. The invention of claim 2 or 3 wherein the wheat product comprises semolina. 
     
     
       6. The invention of claim 1 wherein the measured aleurone fluorescence area is greater than about 4.0%. 
     
     
       7. The invention of claim 1 or 2 or 3 or 6 wherein said finely divided food grade wheat product is made from a milling quality durum wheat in a milling operation. 
     
     
       8. The invention of claim 6 wherein said finely divided food grade wheat product is obtained directly from the milling operation.